Heat wok, add 1 tbsp oil, saute garlic until aromatic, then add in chicken meat,fish cakes and fish balls. Stir fry until cooked, then add 1 cup or more chicken stock. Throw in the mustard green, light soy sauce, white pepper powder, wine and seasoning. Leave to simmer for about 2 mins,then thicken the gravy with mixing corn flour with a bit of water. Swirl around beaten egg on the simmering gravy. Leave for a few seconds and close fire. Pour the gravy over the fried bee hoon/rice noodles. Serve immediately.

Gerang Assam/Tamarind Fish Curry is a Nyonya fish curry which is sourish with spices. The word assam stands for sour and this dish is usually prepared with fleshy fish.There are many variation in the preparation of this dish. The ingredients to the dish varies from house to house. Some uses tomatoes and bunga kantan (torch ginger). This recipe uses brinjal ,therefore I have omitted tomatoes, the tartness from the brinjal should be enough for the gravy. If you are not using brinjal, you can replace it with some chopped tomatoes. A spicy ,tangy and yummy dish that goes well with white rice.